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Rustic bread made with a poolish

Easy to make tasty rustic loaf combining sourdough starter and yeast and white and Light Malthouse flour

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Poolish

180g strong bread flour

45g Light Malthouse flour

225g tepid water

10g sourdough starter

 

Loaf

Ingredients above plus

225g Malthouse flour

70g tepid water

7g salt

2g instant yeast

 

On the evening before add flour and water to starter and mix.

Next day add the remaining flour and water to poolish and mix. Leave for 30mins then add salt and yeast.

Rest for 30 mins.

Stretch and fold 8 times then rest for 30 mins

Repeat twice.

Shape, I prefer a boule and drop into rising basket. i have dusted mine with wheatgerm and bran.

Rest for 30 mins.

Preheat oven and cassorole to 220 DEg C

Transfer loaf to cassorole and cut into top with a sharp knife.

Bake with lid on for 35 mins then remove lid for a further 5 mins

Remove, cool and enjoy!

 

 

 

 

Added by: robin watkinson


Tags: Bread Malt

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